Preheat oven to 250 degrees. Line a rectangle baking sheet with parchment paper.
Mix the dry oats, almonds, cacao nibs, coconut, sunflower seeds, and cacao powder together in a large mixing bowl.
Heat the coconut oil and maple syrup in a small saucepan over low heat. Once the oil is melted stir in the vanilla and salt.
Pour the liquids over the dry ingredients. Stir together with a rubber spatula until evenly coated.
Spread the mixture onto prepared pan in one even layer. Bake for 75 minutes.
Remove from oven and let cool. It will become crisp as it cools.
Break apart and store in an airtight container at room temperature for up to two weeks.